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Cheddar and Black Pepper Biscuits

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“In 'The King Arthur Flour Baker's Companion”
READY IN:
1hr 10mins
YIELD:
25 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
  2. Cut in butter and cheese, using pastry blender.
  3. Stir in pepper; refrigerate dough for 30 minutes; meanwhile preheat oven to 400°.
  4. Gently stir buttermilk into chilled dough; gather the mixture into a ball with your hands, and on a well-floured surface, roll or pat the dough into a 12 x 8 inch rectangle, approximately 3/4 inch thick.
  5. Grease a baking sheet; using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
  6. Use a dough scraper, baker's bench knife, or a knife to cut dough into 1 1/2 inch squares.
  7. Separate the squares slightly on the baking sheet.
  8. Brush each square with a little buttermilk.
  9. Bake for 15-20 minutes, or until they are very lightly browned.

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